Pumpkin and Gruyere Baked Macaroni & Cheese Muffins

Pumpkin & Gruyere Baked Macaroni & Cheese Muffins
Yield: 12 muffins
Prep Time: 15 minutes
Total Time: 40 minutes

These mac and cheese muffins are the perfect make-ahead dinner for the kiddos (and mom and dad too)! Eat them piping hot out of the oven, or refrigerate for up to three days and reheat in the microwave before serving. 

8 ounce box gluten-free elbow pasta
1 tablespoon butter
1 tablespoon cornstarch
1 cup milk (1% or 2% work best)
1 cup grated Gruyere cheese 
½ cup grated sharp cheddar cheese
½ cup cream cheese 
1½ teaspoons Dijon mustard
½ teaspoon nutmeg
½ teaspoon salt 
1 cup pumpkin puree 
2 eggs, lightly beaten 
¼ cup grated Parmesan cheese

1. Preheat oven to 375 degrees F. Line a 12-cup muffin pan with liners or lightly spray the muffin cups with a nonstick spray and set aside. 
2. Cook gluten-free pasta according to package instructions. Drain and set aside in a large mixing bowl. 
3. While the pasta is cooking, in a medium-size pot, heat butter over medium-high heat. Whisk in the cornstarch and cook, whisking constantly, for 1 minute. 
4. Slowly whisk in the milk and cook, whisking constantly, until the mixture thickens, about 5 minutes. The mixture should coat the back of a spoon. 
5. Once the milk mixture is thick, stir in the grated Gruyere, sharp cheddar cheese and cream cheese. Stir constantly until the cheese has melted. Stir in the Dijon mustard, nutmeg and salt. 
6. Remove the pan from heat and stir in the pumpkin puree and eggs. Pour this mixture over the top of the cooked gluten-free elbow pasta and stir together until well combined. 
7. Divide the mixture evenly among the prepared muffin cups and sprinkle each top with grated Parmesan cheese. Bake for 24 to 28 minutes or until lightly browned.